This classic three-color salad was inspired by the green, white, and red of the Italian flag and comes together in no time. The flavors meld perfectly in this chopped version.
Ingredients
- 1 teaspoon honey
- 2 tablespoons balsamic vinegar di Modena
- 1 teaspoon Dijon mustard
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- One 15-ounce can cannellini beans, drained, rinsed, and drained again
- 1 small head of radicchio, cored and coarsely chopped
- 1 cup loosely packed basil leaves, julienned
Directions
Step 1
Make the vinaigrette: In a large bowl, whisk together the honey, balsamic, mustard, salt, and pepper. Add the olive oil and whisk continuously until the dressing is emulsified.
Step 2
Add the beans, radicchio, and basil, and toss well.
Serves 4